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Home > Sugar Free Menu > Cake Mixes, Baking, Drink, Sweeteners & Mixes > Sugar-Free Chocolate Bits, Drops & Compound > Working with real chocolate

Working with real chocolate


Working With Real Chocolate
Wilbur Chocolate has been manufacturing superior chocolate products since 1884. That's more than 100 years of expertise. We want our customers to understand the product they are working with and feel comfortable in the "know how" to work with chocolate to receive the optimum look, feel, and taste from this rich specialty.  Because of this, we have used Wilbur's information for your benefit. 

Chocolate vs. Confectionery
Wilbur  offers many product options in dark, milk, and white chocolate as well as dark, milk, and white confectionery choices. "But isn't all chocolate the same?" This is the general thought, however the question cannot be answered with yes. Real chocolate has to be made with cocoa butter and include a certain percentage of chocolate liquor in its ingredients. Confectionery or compound products have a vegetable oil base and may or may not include cocoa powder and/or chocolate liquor in its ingredient statement. Chocolate products usually have a lower melting point than confectionery products and the melting process and working process needs to be done differently between the two. Also know that each type of product has variations in the grade of the product.

Our bits are Confectionery or compound products,  We also carry the premium untempered milk chocolate, this product MUST be tempered!

Melting/Tempering Chocolate Coating

Tempering chocolate is the process of heating and cooling that gives chocolate the proper gloss, hardness, and texture. It is very important.

Use of an automatic tempering machine such as a Hilliard, or Sinsation machine is handled in the following way: Put broken pieces of chocolate in the back of the machine and set the temperature between 88- 90 degrees F. Continue to replace small amounts of unmelted pieces into the back of the machine as you dip or mold. Note: always remember to refer to the equipment manufacturer's instructions also.

Double Boiler/Stove Top Method involves slightly different handling technique. Using a double boiler, heat the water to 180 degrees, then remove from the direct heat. The pan containing the broken chocolate pieces sets on top of the heated water. When the chocolate is melted, raise the temperature of the chocolate to 118 to 120 degrees F. At that point, slowly drop the temperature of the chocolate back to 84 degrees F by adding a chunk of unmelted chocolate. Remove the chunk when the desired temperature is reached. Once seeded, raise the temperature again to a working temperature of 88 degrees F by re-warming the water in the double boiler. A candy thermometer is needed to accurately read the temperatures. This process must be repeated every time chocolate needs to be melted, even if some of the melted chocolate remains in the pan.

Storage and Handling

Store in a cool, dry, odorless room at temperatures between 62 -70 degrees F. Relative humidity should be 50% or lower. Room should be well ventilated and the products should be stored 4 or more inches off the floor and 4 or more inches away from walls. Do not refrigerate or freeze the product! This will add condensation and make the chocolate thicken when melted and also decrease the shelf life of the product. If stored properly, real milk chocolate coating can have a shelf life of up to a year, and dark chocolate products a year to 18 months.


WHAT IS BLOOM?
An unwanted, dull grayish white appearance on the surface of chocolate confectionery products caused by migration and instability of fat crystals, usually as a result of temperature stress or fluctuation in storage temperatures. With baking pieces, "bloom” disappears in the baking process.


There are two types of “Bloom”:
I)  Fat Bloom -This is caused by a few different things…
 * Incorrect tempering of the chocolate
 * Too vigorous cooling of the chocolate
 * Storage temperature is too warm

The “Bloom” appears on the surface of the chocolate pieces and consists of minute crystals of cocoa butter, giving the chocolate a greasy texture on it's surface.


Tempered Vs. Untempered Chocolate

Properly Tempered Chocolate Characteristics

· Shiny/Glossy Surface

· Even color

· Good Snap

· Smooth Texture

· Good Contraction

· No Bloom

Improperly Tempered Chocolate Characteristics

· Dull Finish

· Fat Bloom (white or grey spots/streaks)

· Soft Uneven Texture

· Poor Contraction

· Poor Snap


Additional Tempering Tips

Key Points:


1) Chocolate from the melter must be supplied at 40 degrees C (105 deg. F).

2) Chocolate must then be cooled to 28 degrees C (83 degrees F).

3) Chocolate is then warmed slowly to melt unstable crystals and favor development of stable crystals for depositing, moulding, or enrobing operations.

What can negatively affect this process?:

*Too high a percentage of lecithin, milk fat, or soft cocoa butter (low melt pt.)

*Temperature of inclusions such as rice, almonds, rework, etc., is either too high or too low.

* Temperature of a mould being used is too high or too low.

* Inadequate cooling process storage temperature after cooling process is too high.







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